Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting

Cakes & Cupcakes · Holidays · March 16, 2017

Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting - these moist cupcakes have just the right amount of spice, and the frosting is heavenly.

Carrot cake is one of those desserts that I don’t make very often. But every time I do, I remember how much I love it, and wonder why I haven’t made for so long.  This time around, I opted for carrot cake cupcakes instead of cake. They were fun to serve, and even more fun to eat!

These delightful cupcakes are moist and delicious and have just the right amount of spice. Then there’s the frosting. Oh my. Brown sugar adds a rich depth of flavor that is out of this world. It was so yummy that I was tempted to eat it by the spoonful. (OK, I may have had one spoonful.) You have got to try it!

Carrot cake cupcakes are simple to make, but here are a few tips. Don’t overfill the cupcake liners. They should be about half full. The cupcakes come out pretty flat, and that is just fine. It’s easier to frost them that way!

MY OTHER RECIPES

Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting - these moist cupcakes have just the right amount of spice, and the frosting is heavenly. Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting

I hope you’ll give these cupcakes a try. They might just become a new favorite after one bite!

Carrot Cake Cupcakes:

Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting
 
Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting - these moist cupcakes have just the right amount of spice, and the frosting is heavenely.
Author:
Recipe type: Dessert
Serves: 18 cupcakes
Ingredients
  • Cupcakes:
  • 1¼ cups flour
  • ½ tsp + ⅛ tsp baking soda
  • ½ tsp + ⅛ tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1 cup sugar
  • 2 eggs
  • ½ cup canola oil
  • ¼ cup sour cream (light is fine)
  • ½ tsp vanilla
  • 1½ cups finely grated carrots
  • Frosting:
  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • ⅔ cup brown sugar
  • 2 tsp vanilla
  • dash of salt
  • 3 cups powdered sugar (more or less)
Instructions
  1. Whisk together flour, soda, baking powder, cinnamon, and salt in a small bowl. Set aside.
  2. In a large mixing bowl, beat sugar, eggs, and oil till thick and foamy, 1-2 minutes. Add the sour cream, vanilla, and carrots and mix well. Add the dry ingredients and stir till just blended.
  3. Fill paper lined cupcake pans half full. Bake at 350° for 18-20 minutes. Cool completely.
  4. For frosting, beat together cream cheese, butter, and brown sugar till smooth. Let sit for 5-10 minutes till brown sugar dissolves completely. Add vanilla, salt, and enough powdered sugar to make a frosting thick enough to pipe. Use a large star tip to frost cupcakes.
Notes
This makes enough frosting to generously pipe frosting on the cupcakes. If you will be spreading it on, you can cut the recipe in half.

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I’m dying over that Brown Sugar Cream Cheese Frosting!! Seriously, that looks like a total dream. Thanks for sharing with us, Kara! These look amazing. For more delicious recipes by her, head on over to Creations by Kara!

For another great Easter recipe from her, check out:

Easter Bunny Rolls

Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting - these moist cupcakes have just the right amount of spice, and the frosting is heavenly.
For more Easter recipes, check out:
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    Comments

    Jodi Jacobson

    My daughter had a baby and it died today 😭😭😭😭😭😭😭😭😭😭so this post is making me happy

      Lil' Luna

      Oh, I am so sorry!!! That is heart breaking. I’m glad this could make you feel better 🙂

    Baihaqi M

    I’ve been looking everywhere, I found a great blog about the carrot cake cupcakes. thanks very helpful at all. although I am male but love to make cupcakes. 🙂

    Karin B

    I really want to make these but I love pineapple tidbits in my carrot cake. Do you think I would need to do anything different if I add them to combat the extra moisture?

      Lil' Luna

      I wish I knew. I haven’t tried adding pineapple. Maybe just squeeze the liquid out of it first. Wish I could be of more help. Good luck!

    Guinevere Heath

    Will the recipe work good for a cake? I made these as cupcakes last week and they were amazing.

      Lil' Luna

      I haven’t tried, but I don’t see why not. I’m glad you liked them! Thank you. If you try it as a cake, let me know how it turns out.

    Sharla Williams

    I just made these and they are wonderful! The cupcakes are yummy and moist and the frosting is amazing! I added some pecans to the batter before baking and next time I’ll try raisins. Thanks for sharing!

    Shar W.

    The carrot cake cupcakes are delicious! I added some pecans and they were moist and flavorful. The frosting was amazing! Thanks for sharing.

      Lil' Luna

      Glad to share!! I am so glad you liked them! Thank you for letting me know!

    RENEE

    Should I be using light or dark brown sugar for the frosting?

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